Another big dish in boiling fish and Sichuan cuisine; it is also a dish that friends often order when they eat; the spicy taste in it makes you taste it endlessly!
The key to the spicy taste of authentic boiling fish depends on the quality of raw materials such as peppers and peppers, which is very important, which is why the spicy taste in Sichuan is better than in other places, because his quality is very good.
The method of boiling fish is explained graphically:
Fish selection: If you can't catch it, you have to go to the wet market. To pick the right product, the fish scales are complete, lively and cute. Such fish are disease-free and the meat is fresh. I usually use grass carp to make water boiling, garlic cloves, less fish spines, and tender meat. The following one was fished out of the water myself.
Change the knife: This requires a trick. Use a quick blade to lower the fish flesh on both sides of the fish body, a bit like a strong tenderloin. Leave the fish head (split in half from the brain door), fish tail, and fish steak for other uses.
Fish fillets: Just now that step can only be said to be a large unloading of eight pieces, the specific knife to eat boiled fish, should belong to the cut fish fillets. The first condition is that the knife must be sharpened first, the left hand presses the meat, and the right hand takes the knife along the direction of the meat shredded obliquely cut (can also be called slice), so that the cut meat slice is large and thin, the spine is complete, and the mouth is not pierced when eating. Otherwise, there will be small thorns in the pieces of flesh, but you will be guilty.
This step is familiar, and you will not worry about eating sashimi. The same reason, you can also cut out butterfly meat slices.
Seasoning: Place the cut fish fillets in a small basin and mix well with salt, ginger, chicken essence, vinegar, cooking wine, starch and egg white. Stir the same ingredients for fish heads and set aside. Remember that little bowl of fish scales, also put some salt, monosodium glutamate, starch?
Blanched bean sprouts: Take advantage of the time to drown the fish, blanch the soybean sprouts in boiling water. You can also put some of your favorite foods: fresh mushrooms, artemisia annua. Blanch in a small pot or vegetable bowl ready to be served
Stir-fry: Fry the peppercorns slowly while the pan is hot (the peppercorns will be more fragrant, but the texture will be more numb with the peppercorns.) I liked it). Until the peppers are sautéed to taste and crispy. Add a handful of dried chili peppers and fry them. At this time, you must immediately put in two tablespoons of watercress sauce, minced garlic stir-fry, after the aroma into the boiling water, usually half a pot of water.
Boiling: The water is boiled and you can get out of the pot. Fish head fish tail fish steak thick meat is not like to cook, first under the pot stew. After the pot is boiled, put the fillets and boil. Let it go lightly, don't break it without turning the fruit. In fact, the fillets are very thin, not boiled, and the pot is also hot. Afterwards, gently pour a large spoon into the basin.
Pouring oil: It's very important, and the taste depends on this step. Put a large bowl of oil in the pot (enough), when it is hot for seven or eight minutes, put a large handful of sesame pepper and dried pepper, slowly fry out the aroma, and can not be simmered. Add some minced garlic and shredded ginger. Pour evenly into the fish bowl. Squeak, squeak, at this time the sound of alternating oil, vegetables and fish in the fish basin is the best to hear.
Such a beautiful pot of boiling fish is ready; waiting for you to taste!
Tips for boiling fish:
1, the amount of boiled fish should not be much, after the fish fillet is put in, it has just been flooded. After cooking and pouring into the basin, some of the fillets will be exposed.
2, before cooking the fish, some of the pepper and pepper are fried first, when cooking, you can fully soak out the red pigment in the pepper, so that the oil color is red and bright.
3, when marinating fish, do not put too much salt, it will be salty, and it will also destroy the deliciousness of the fish.
4, after eating the fish, you can pour the soup back into the pot, under the tofu or powder or konjac, etc., is the boiled fish hot pot. Or simply put the cooked fish into the electric hot pot at the beginning, and after eating the fish, just open the fire.
We are: Taste Diary
We explore gastronomic culture and recommend specialties
We recruit food experts to share your culinary experience
We also welcome food merchants to recommend your own secret recipe
We also prepared foodie benefits on the WeChat public account "Taste Diary"
Something to remember @ Xiaobian WeChat Oh: 294899982
We are waiting for you in the Taste Diary!